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Sriracha Glazed Chicken Skewers with Tomatillo Salsa Verde

By Tested and perfected in the Sur La Table kitchen

Images

Serves

Makes 4 servings

Ingredients

Salsa Verde:

2 tablespoons canola or vegetable oil

8 ounces (about 8) husked, rinsed and halved tomatillos

1 large clove garlic, peeled

1 jalapeño chile, stemmed, seeded and roughly chopped

¼ cup water

1 tablespoon granulated sugar

½ medium yellow onion, peeled, minced and rinsed

⅓ cup minced cilantro

Kosher salt and freshly ground black pepper

Chicken:

½ cup packed light brown sugar

½ cup unseasoned rice vinegar

⅓ cup Sriracha sauce

¼ cup fish sauce

2 teaspoons peeled and minced ginger

1½ pounds skinless, boneless chicken thighs, cut into 1½-inch cubes

Procedure

Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegars, garlic, sugar and salt. While it is commonly served as a dipping sauce in its native country, recently it has been found as a condiment on soups and burgers and even in cocktails and candies.

Soak bamboo skewers for at least 30 minutes prior to cooking.

Prepare a moderate charcoal fire or preheat a gas grill to medium. Close grill lid and preheat to around 375°F. Alternatively, place a large grill pan on the stove over medium heat.

To prepare salsa: Using a silicone pastry brush, lightly brush the grill plates with oil. Place the tomatillo halves, cut side down, onto the grill plate and grill until browned and they begin to soften, about 4 minutes. Using tongs, flip and continue to cook until completely softened, about 5 minutes. Remove from the grill and set aside to cool slightly.

Using a fine-mesh strainer, place the onions under cold running water and rinse thoroughly, about 1 minute. Set aside to drain.

Transfer the tomatillos to a food processor fitted with a metal blade, add the garlic, chile, water and sugar pulse until coarsely pureed, about 1 minute. Pour the mixture into a medium bowl, use a silicone spatula to stir in the onion and cilantro. Taste and adjust seasoning with salt and pepper.

To prepare the chicken: Place the sugar, rice vinegar, Sriracha, fish sauce and ginger in a medium bowl and use a whisk to stir until combined. Reserve half of the glaze in a small bowl and set aside. Add the chicken to the other bowl and toss until thoroughly coated in the mixture.

Thread the chicken onto the prepared skewers, leaving ½-inch space between each chicken.

Carefully place the chicken skewers on the grill and cook, turning often with tongs and basting with the reserved glaze, until lightly golden-brown on all sides and cooked through, about 10 to 12 minutes.

To serve: Transfer the cooked chicken skewers to a warmed platter and serve with tomatillo salsa on the side.

Sriracha Glazed Chicken Skewers with Tomatillo Salsa Verde

By Tested and perfected in the Sur La Table kitchen

Serves

Makes 4 servings

Ingredients

Salsa Verde:

2 tablespoons canola or vegetable oil

8 ounces (about 8) husked, rinsed and halved tomatillos

1 large clove garlic, peeled

1 jalapeño chile, stemmed, seeded and roughly chopped

¼ cup water

1 tablespoon granulated sugar

½ medium yellow onion, peeled, minced and rinsed

⅓ cup minced cilantro

Kosher salt and freshly ground black pepper

Chicken:

½ cup packed light brown sugar

½ cup unseasoned rice vinegar

⅓ cup Sriracha sauce

¼ cup fish sauce

2 teaspoons peeled and minced ginger

1½ pounds skinless, boneless chicken thighs, cut into 1½-inch cubes

Procedure

Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegars, garlic, sugar and salt. While it is commonly served as a dipping sauce in its native country, recently it has been found as a condiment on soups and burgers and even in cocktails and candies.

Soak bamboo skewers for at least 30 minutes prior to cooking.

Prepare a moderate charcoal fire or preheat a gas grill to medium. Close grill lid and preheat to around 375°F. Alternatively, place a large grill pan on the stove over medium heat.

To prepare salsa: Using a silicone pastry brush, lightly brush the grill plates with oil. Place the tomatillo halves, cut side down, onto the grill plate and grill until browned and they begin to soften, about 4 minutes. Using tongs, flip and continue to cook until completely softened, about 5 minutes. Remove from the grill and set aside to cool slightly.

Using a fine-mesh strainer, place the onions under cold running water and rinse thoroughly, about 1 minute. Set aside to drain.

Transfer the tomatillos to a food processor fitted with a metal blade, add the garlic, chile, water and sugar pulse until coarsely pureed, about 1 minute. Pour the mixture into a medium bowl, use a silicone spatula to stir in the onion and cilantro. Taste and adjust seasoning with salt and pepper.

To prepare the chicken: Place the sugar, rice vinegar, Sriracha, fish sauce and ginger in a medium bowl and use a whisk to stir until combined. Reserve half of the glaze in a small bowl and set aside. Add the chicken to the other bowl and toss until thoroughly coated in the mixture.

Thread the chicken onto the prepared skewers, leaving ½-inch space between each chicken.

Carefully place the chicken skewers on the grill and cook, turning often with tongs and basting with the reserved glaze, until lightly golden-brown on all sides and cooked through, about 10 to 12 minutes.

To serve: Transfer the cooked chicken skewers to a warmed platter and serve with tomatillo salsa on the side.